Bruschetta is a traditional italian garlic bread made by rubbing slices of roasted bread with garlic cloves, and then drizzling the bread with extra-virgin olive oil. The bread is salted and peppered, heated and served warm.

Bruschetta

Serves 2

Ingredients

1 large ripe tomato, diced

2 scallions, finely sliced

Italian Cheese *

1/2 ripe avocado, diced

1 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil.

salt and pepper

4 slices Italian Bread, toasted to serve **

2 tablespoons shredded fresh basil leaves, to garnish

Directions

Mix the tomato, scallions, cheese, avocado, balsamic vinegar and half of the oil together in a medium bowl. Season to taste with salt and pepper.

Drizzle the remaining oil over the bread and top the tomato mixture. Garnish with basil and serve at once.

* I’ve used different Italian cheeses, at different times, from TheCheeseGuy.com. His Lo Spadone and the Formagio Marzolino were my favorites. However, I’ve also been very pleased with Bastardo del Grappa, the Montaggio or any of the Pecorinos. Each cheese contributes its own character, each one creates a different mood, all are delightful!

** Whenever I can find it, I’ll use Ciabatta bread, though I’ve also used Focaccia (it’s much easier to find), and when I could find neither I’ve used Marsigliese (popularly known as Italian Bread).

Easy to prepare, delicious to the palate, a perfect way to start a dairy meal, so… enjoy, gentle reader, enjoy!

Having heard so much about Basil Pizza and Wine Bar‘s (270 Kingston Ave; Brooklyn, NY 11213; Telephone: 718.285.8777) Pastry Chef, Ehud (Udi) Ezra, and his delectable creations, SYR and I decided to catch him as Basil just opened up at 7:30 in the morning on Friday past. We were not disappointed! We were greeted by the the enticing aromas and colors of the fresh croissants, scones, chocolate chip cookies, muffins and more.

Freshly baked croissants, cookies and more...

muffins, muffins!

We both got delicious Cappuccinos, made from DanesiGold Beans, nicely decorated on top, delicious to the palate. SYR opted for a Cranberry/Orange Scone while I chose a Plain Croissant. Her scone was flavorful, fresh and perfect in its taste. My croissant was buttery, delicate, melt in your mouth… just like the croissants I remembered from my travels in Europe, my youthful years in Uruguay…

Next SYR ordered a very different looking Tiramisu.

Tiramisu

It came on a sponge cake soaked with espresso and brandy. SYR loved it!!!

I had their Fruit Tart, a pastry with vanilla beans and custard, topped with strawberies, kiwi slices and blueberries. It was great tasting and very refreshing! I finished with their Crème Brûlée (which came in three superb flavors… cardamon (unusual but amazing!) chocolate and vanilla bourbon bean. Wooow!!!

Chef Ehud then gave us a tour of the kitchen, ahhh… the aromas of freshly baked bread and pastries… few things can even compare…

Chef Ehud Ezra getting ready to bake some Italian Ciabatta

I watched the staff at work as their creations were going in and out of the oven. I was truly impressed. I went back yesterday afternoon for a succulent personal pizza, but… that’s a post for another time…